6 c. very hot tap water
3 chicken bouillon cubes
12 oz. bag tortellini (approximately 4 generous c.)
16 oz. bag frozen mixed vegetables (broccoli, cauliflower and carrots)
1/4 c. olive oil
1/4 c. grated Parmesan cheese
2 cloves garlic

Put water, bouillon and tortellini onto a large saucepot, cover and bring to a boil over high heat. Add vegetables, return to a boil and cook uncoverd for 1-2 minutes until vegetables are hot, but still crisp and tortellini is tender. Remove and reserve 1/4 cup of cooking liquid.

Drain vegetables and pasta in a colander. In same pot heat oil and garlic over medium heat. Add tortellini, vegetables and reserved liquid, toss to mix well. Sprinkle with cheese and pepper.